Garam Masala Chicken and Root Vegetable Stew

Sara Andrea


If you like Indian flavors, you'll love this healthy take on stew. You can easily eliminate the chicken to make a vegetarian meal. This dish smells so good while it's cooking it's difficult to wait all day for dinner!


☆☆☆☆☆ 0 votes

20 Min
8 Hr
Slow Cooker Crock Pot


  • 2
    chicken breasts
  • 2
    onions, diced
  • 4
    garlic cloves, minced
  • 1 1/2 Tbsp
    garam masala
  • 2 tsp
    canola oil
  • 2 tsp
  • 1 1/2 tsp
    ginger, freshly grated
  • 1/8 tsp
  • 1 1/2 lb
    carrots, peeled halved and cut into bite size pieces
  • 1 lb
    rutabaga, peeled and cut into bite size pieces
  • 1 lb
    parsnip, peeled halved and cut into bite size pieces
  • 4 c
    vegetable broth, low sodium
  • 3
    strips of orange zest
  • 2 Tbsp
    instant tapioca
  • 1/2 tsp
  • ·
    salt and pepper to taste

  • 1/2 c
    greek yogurt
  • 1/2 c
    dried cherries
  • 1/3 c
    almonds, slivered and toasted

How to Make Garam Masala Chicken and Root Vegetable Stew


  1. Mix onions, garlic, garam masal, oil, paprika, ginger, and cayenne in a microwave safe bowl. Heat in microwave for 5 minutes, stirring occasionally. Transfer to slow cooker. Add carrots, parsnips, rutabaga, broth, orange zest, tapioca and salt to slow cooker. Cover and cook on low 8 to 10 hours or high 5 to 7 hours.
  2. Discard orange zest. Add salt and pepper to taste. Spoon individual servings into bowls and top with about 1 1/2 tablespoon of Greek Yogurt, 1 1/2 tablespoons of dried cherries, and 1/2 tablespoon of slivered almonds.

Printable Recipe Card

About Garam Masala Chicken and Root Vegetable Stew

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Indian
Dietary Needs: Low Fat Low Sodium
Other Tag: Healthy

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